Crave Wednesday: Parmesan-Coated Potato Wedges

Early in the summer I had mentioned to Thatboy that we should plan a beach trip.  We discussed that fact that it had been so long since we'd been to the beach that Thatbaby didn't even remember what the beach was like.

We live in Southern California.  This is unacceptable.

So while we were still battling the heat wave, we escaped to the coast.  After a brief dip in the water with Thatkid, Thatboy abandoned us to get some surf in while I entertained the kids on the sand.

Thatboy had tried to coax Thatbaby into the water, but he wanted nothing to do with it.  Thatkid was antsy to get in, so while Thatbaby and I stood at the very edge of the white water, Thatkid bravely splashed in the waves.

It wasn't long before I had Thatbaby jumping over waves while holding my hand, which gave him the confidence to actually go in the ocean, as long as I was holding him.

When Thatboy got back, he brought Thatkid out with his boogie board, so he could do a little surfing of its own.

Thatbaby wasn't quite brave enough to go in the water with the board, but he was just as happy to be pulled along in the sand.

The beach was an excellent way to escape the heat, which has finally passed.  Now the weather is PERFECT.  It feels funny saying that since it is usually still in the 70s, which is warmer than I like for the fall.  But with temperatures in the 90s and 100s for so long, I'll take 70s!

It means I'm back to actually using the oven again.  It means as much as I love salads, roasted vegetables are back on the menu.  It means our french fries?  They're baked.  Coated in Parmesan cheese and baked.  This recipe calls for both Russet and Sweet Potatoes, although you should feel free to use just one or the other if you want.  I like the mix of both.  These are especially good with some spicy sriracha dip!

Parmesan-Coated Potato Wedges (From Cooking Light)

3/4 tsp salt

1/3 cup flour

3 egg whites

1 Tbsp water

3/4 cup grated Parmesan Reggiano cheese

1/2 cup panko

2 Russet potatoes, each cut lengthwise into 8 wedges

2 sweet potatoes, each cut lengthwise into 8 wedges

1.  Preheat oven to 425.  Combine salt and flour in a shallow dish.
2. Whisk egg whites and 1 Tbsp water in a shallow dish.
3. Combine cheese and panko in another shallow dish.
4. Dredge potato wedges in flour mixture.
5. Dip in egg white mixture.
6. Dredge in cheese mixture.  Divide between 2 baking sheets lined with parchment paper for 30 minutes, rotating the pans after 20 minutes.